Ginger-pear Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
Nonstick spray coating,
2/3 cup: Granulated sugar,
1/2 cup: Packed brown sugar,
1/4 cup: Cooking oil,
3: Egg whites,
1 cup: All-purpose flour,
1/4 cup: Whole wheat flour,
2 tbsp: Crystallized ginger, (finely chopped)
1 1/2 tsp: Baking soda,
1/2 tsp: Ground nutmeg,
2 1/2 cup: Shredded unpeeled pears, such as Bosc or Bartlett
8 ounce: Low-fat vanilla yogurt,
1 tsp: Crystallized ginger, (finely chopped)
Directions:
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with
nonstick coating. (If using a fluted pan, dust with all-purpose
flour.) In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture till well blended. Add the all-purpose flour, whole
wheat flour, the 2 tablespoons crystallized ginger, baking soda, and
nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in shredded pears. Pour batter into the prepared pan. Bake in a
350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes
for a 13x9x2-inch pan or till a wooden pick inserted near the center
comes out clean. (For the tube pan, cool on wire rack 15 minutes
before removing cake from pan.) Cool completely. For topping, in a
bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and
chill several hours before serving. To serve, dollop each serving
wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.
Source from luhu.jp
nonstick coating. (If using a fluted pan, dust with all-purpose
flour.) In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture till well blended. Add the all-purpose flour, whole
wheat flour, the 2 tablespoons crystallized ginger, baking soda, and
nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in shredded pears. Pour batter into the prepared pan. Bake in a
350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes
for a 13x9x2-inch pan or till a wooden pick inserted near the center
comes out clean. (For the tube pan, cool on wire rack 15 minutes
before removing cake from pan.) Cool completely. For topping, in a
bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and
chill several hours before serving. To serve, dollop each serving
wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.
Source from luhu.jp